不同种类单宁对赤霞珠葡萄酒品质及风味感官的影响  

Effects of Different Tannins Species on Quality and Flavor Sensory of Cabernet Sauvignon Wine

作　　者：马懿 喻康杰 赖晓琴 肖雄峻 谢李明 熊蓉 魏紫云 禹潇 MA Yi;YU Kangjie;LAI Xiaoqin;XIAO Xiongjun;XIE Liming;XIONG Rong;WEI Ziyun;YU Xiao(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,Sichuan,China;Engineering Technology Research Center of Special Grain for Wine Making,Yibin 644000,Sichuan,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川省酿酒专用粮工程技术研究中心,四川宜宾644000

出　　处：《食品研究与开发》2024年第21期25-33,共9页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31801458);四川轻化工大学人才引进项目(2017RCL24);四川省科技厅项目(2020YJ0402)。

摘　　要：为比较不同酿酒单宁对葡萄酒品质及风味感官的影响,以赤霞珠葡萄为原料,在酒精发酵前添加5种不同酿酒单宁进行葡萄酒酿造,陈酿120 d后,对葡萄酒总酚含量、单体酚含量、抗氧化活性、氨基酸含量、挥发性香气成分以及感官特点进行分析。结果表明:在酒精发酵前添加酿酒单宁能显著提高赤霞珠葡萄酒的总酚含量、抗氧化活性、部分酚酸含量(咖啡酸、丁香酸、绿原酸)和部分氨基酸含量(脯氨酸、苏氨酸)。此外,还能增加部分挥发性香气物质含量(己酸乙酯、棕榈酸乙酯、癸酸乙酯、辛酸乙酯),从而提升酒体品质和感官品质。添加葡萄籽单宁的葡萄酒总酚含量和自由基清除率最高,分别为1580 mg/L、44%。橡木单宁对脯氨酸、丝氨酸这类甜味氨基酸促进作用最明显,对比不添加单宁的对照组,分别提升了77.76%、38.36%。风味感官分析中,添加葡萄籽单宁的葡萄酒总风味物质含量高达20482.05μg/L,芳香族风味物质响应最大,花卉、香料等香气描述得分最高。综上,单宁可以提高葡萄酒的品质和感官品质,其中添加葡萄籽单宁的葡萄酒品质最好。To compared the effects of different wine tannins on wine quality and flavor sensory,Cabernet Sauvignon grapes were used as raw materials for winemaking with five different wine tannins added before alcoholic fermentation.After 120 d of aging,total phenol content,monomeric phenol content,antioxidant activity,amino acid content,volatile aroma component,and sensory characteristics of the wines were analyzed.The results showed that the addition of wine tannins before alcoholic fermentation significantly increased the total phenolic content,antioxidant activity,partial phenolic acid content(caffeic acid,syringic acid,chlorogenic acid),and partial amino acid content(proline,threonine)of Cabernet Sauvignon wines.In addition,it increased the content of some volatile aroma components(ethyl caproate,ethyl palmitate,ethyl caprate,ethyl caproate),thus improving the quality and sensory quality of the wine body.The wines added grape seed tannins had the highest total phenolic content(1580 mg/L)and free radical scavenging rate(44%).Compared with the control group without tannins added,oak tannins promoted sweet amino acids such as proline(77.76%)and serine(38.36%)most significantly.In the flavor sensory analysis,the wines with grape seed tannins contained up to 20482.05μg/L of total flavor substances,with the greatest response of aromatic flavor substances and the highest scores of aroma descriptions such as flowers and spices.In conclusion,tannins could improve the quality and sensory quality of wines,in which the wines with grape seed tannins added had the best quality.

关 键 词：赤霞珠葡萄酒 酿酒单宁 挥发性香气成分 风味感官 品质 

分 类 号：TS262.6[轻工技术与工程—发酵工程]